Oatmeal Raisin Drop Cookies
Submitted by charmed
Oatmeal raisin drop cookies with steam-plumped raisins, oat bran, buttermilk, and walnuts. Soft, chewy, and warm with cinnamon and nutmeg. The technique that keeps raisins from going hard.
YIELD
20 servingsPREP
35 minCOOK
15 minREADY
50 minMost oatmeal cookies end up with hard, leathery raisins because the oven dries them out. This recipe fixes that with one extra step: steam the raisins over hot water for five minutes before mixing. They go in plump and stay plump through baking.
Oat bran joins the rolled oats for a nuttier, fiber-rich crumb, while buttermilk adds tang and helps the cookies stay tender for days. Cinnamon and nutmeg work as a pair, with the nutmeg lending a subtle warmth that single-spice cookies don’t have. Light margarine keeps the fat lower than butter without sacrificing the soft, fluffy texture you want in a drop cookie. Walnuts bring crunch against all that softness.
Pro Tips
- Don’t skip the raisin steam. Five minutes makes the difference between juicy raisin pockets and dry chewy lumps.
- Drop the dough by heaping teaspoonfuls and don’t flatten. These rise and spread on their own.
- Pull them when the edges are set but centers look slightly underbaked. They firm up as they cool.
- Store with a slice of bread in an airtight container. The bread keeps them soft for up to a week.
Variations
- Swap raisins for chopped dates, dried cranberries, or dried cherries for a different fruit profile.
- Substitute pecans for walnuts and add ¼ teaspoon of cardamom for a warmer spice mix.
- Use butter instead of margarine for a richer flavor (cookies will spread more).
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Spray baking sheets with no stick spray.
Plump raisins by steaming over hot water for 5 minutes.
Sift flour.
Measure, then sift with soda, salt, cinnamon and nutmeg.
Cream margarine with sugar and egg until mixture is smooth and fluffy.
Add flour mixture and buttermilk, alternately to the egg mixture.
Blend until very smooth. Add oatmeal, oat bran, raisins and nuts.
Stir to blend.
Drop heaping teaspoonfuls onto prepared sheets.
Bake for 10 to 12 minutes.
Cookies will be evenly browned.
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